Mess Dinner Etiquette

1. Mess Dinner Etiquette

2. Mess Dinner Culture • The Mess Dinner is a parade. Therefore, it is an official function at which dress, time of assembly, attendance, and other details shall be specified. • Mess Dining means a degree of formality, or ritual, governed by customs which have proven their worth over the years, which contributes so much to the satisfaction of good fellowship and good dining. • There are many traditions that have now become an integral part of the mess culture as to how people conduct themselves while in the mess.

3. Who’s who? • The PMC or “President of the Mess Committee” is “in charge of the dinner” • The Vice PMC is charged with assisting the PMC • There may be a Guest of Honour • The Commanding Officer is always a prominent fixture

4. Mess Dinner Schedule • Early arrival is expected. Time for arrival is usually listed as 1830 for 1900 hrs - all members must be present at 1830 hrs, and the head table will be seated for dinner at 1900 hrs. • Piper will give 15, 10, and 5 min warnings • Use the bathrooms before dinner starts • Stand behind your chair and wait for head table to arrive • Piper will pipe in head table

5. Mess Dinner Schedule • Once head table has arrived, grace will be said, and then everyone will be seated. • Head table will be served first • No member will commence eating until the PMC does so • Members are expected to eat gracefully and slowly • Impolite to share food • Conversation with those around you is expected, although it should remain dignified.

6. Tableware In general, choose utensils from the outside first. Do not use a knife to break your bread, instead use your fingers.

7. Table Manners • Posture - maintain an upright sitting position • Do not play with utensils or food • Napkin remains on your lap until finished • Simply lay on the table when you are done • Soup should be taken from the side of spoon. Do not lift the bowl to your lips. • Knife should be held in right hand. • Fork is held in left hand, prongs down.

8. When finished eating... Notice the 45 degree angle of the cutlery and dish you have completed. It shall be removed promptly.

9. Passing of the Port • ‘Port’ is used for the toasts • Server will decant the ‘port’ and pass to the first guest • Pour out a reasonable amount • Pass the ‘port’ to the left • Keep the decanter off the table as it makes it around to all guests

10. General Tidbits • Traditionally, expect to remain at the table throughout the meal, regardless of duration and the possible effects of consuming excessive beverages. • If you must leave the table for urgent reasons, please do so. • If time permits, a note passed to the PMC via the Serving Staff requesting permission to leave the table should be proffered.

11. Dress • Dress specified on ticket • Cadets - generally CO’s Dress (No. 3) • Can wear white collar dress shirt with black bow tie in lieu of green shirt and tie • Officers - can wear Mess Dress, otherwise No. 3 • Guests generally wear formal attire (business dress) – think Grad dinner • Headdress is not worn at the dinner • Females may wear a conservative hair style • Hair must be done ‘up’ and off the collar

12. Following the meal... • The “Toast to the Queen” • The “Toast to the Regiment” • The “Toast to the Fallen” • The “Toast to the Caterer” • The “Toast to the Piper” • Dessert • Awards & Presentations • Slide Show • March off the head table